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Self-taught Cook.
Food Blogger.
Moved from blogspot to personal blog on www.spotthefood.com.
Instagram @instagramandrex #spotthefooddd

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Andre Cheung

Following the opening of the new wing of YOHO I in Yuen Long, ANA Sushi has come to introduce some Japanese cuisines in their new branch. They serve a number of categories including teishoku, sushi, sashimi, donburi, yakimono, tempura, agemono, robatayaki and teppanyaki, using seasonal, fresh and daily-catch ingredients, and has a warm wooden colour setting that gives a relaxing vibe. In addition, a semi-open dining area along with an open sushi and skewer bar.

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ANA Sushi, Yoho Mall
穴壽司, 形點

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ANA Sushi
穴壽司

The first dish is a salad that features amberjack sashimi and a homemade yuzu vinegar. Using yuzu peel and Japanese vinegar, it gives an amazing citrus flavor, together with mixed greens, chopped cucumbers, cherry tomatoes, fried garlic and spring onion.
Daily fresh-catch sashimi includes Hokkaido scallop, toro and my favourite well-torched red snapper.

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Great Amberjack Sashimi with Salad on Yuzu Vinegar
章紅魚柚子酢沙律

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Amberjack Sashimi, Fried Garlic, Spring Onion
章紅魚, 炸蒜片, 青蔥

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Seasonal Sashimi Platter
季節刺身三點

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Hokkaido Scallop
北海道帶子

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Toro
中拖羅

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Red Snapper
金目鯛

Hida Beef is the name of a black-haired Japanese cattle usually raised in Gifu Prefecture. They live with good environmental condition, which makes them an expensive beef to eat in Japan. Serving on a shrimp cracker, Chef has prepared them in 3 ways, soy sauce, fire-grilled and beef tartare with raw quail egg sushi. The former two are exceptionally delicious, very tender and has a perfect marbling of fat.

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Hida Beef Sushi on Shrimp Cracker
飛驒牛壽司三點盛

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Soy Sauce, Fire-grilled Sushi
醬油, 火炙壽司

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Gunkanmaki with Quail Egg
牛肉他他, 鵪鶉蛋

Next are two tempura dishes, triple crab roll and tuna sushi roll. Beginning with a mix of crab meat, crab roe and crab paste wrapped in seaweed, it is battered fried to crisp with a crunchy coating and a creamy filling.
Similarly, the tuna sushi roll is also tempura-fried, made with fatty tuna, leeks and spring onion.

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Triple Crab Roll (Crab Meat, Crab Roe, Crab Paste)
三蟹卷天扶良 (蟹籽, 蟹肉, 蟹膏)

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Fatty Tuna with Spring Onion Roll Tempura
吞拿魚腩卷天扶良

Some signatures include a luscious smear of minced fatty tuna with mentaiko mayo on crunchy rice cracker; pan-fried ox tongue alongside a specially homemade miso paste made with French mustard and egg yolk; a chicken wing stuffed with juicy foie gras and grilled tiger prawns wrapped with Shiso leaf and crispy chicken skin.

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Minced Fatty Tuna with Rice Cracker
葱吞拿魚腩薄脆

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Ox Tongue with Bean Paste Sauce
酢麵豉軟牛脷

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Bean Paste Sauce
麵豉醬

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Skewers
串燒

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Shrimp Rolled with Shiso Leaf & Chicken Skin Skewer
紫蘇葉雞皮蝦卷串

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Chicken Wing Stuffed with Foie Gras
鵝肝釀雞翼

The skewers are served with 3 special skewer salts as extra flavorings.

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Sea Salt, Curry, Matcha Skewer Salts
岩鹽, 咖喱, 抹茶

The best of the day is definitely Matsuba crab shell stuffed with crab paste, crab meat, crab roes and sweet and creamy Hokkaido sea urchin, served over steamed Japanese rice in a sizzling stone pot. It is seasoned with extra mentaiko rice seasoning and I particularly enjoy the crispy burnt rice at the bottom.

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Matsuba Crab & Sea Urchin Rice in Stone Pot
松葉蟹蓋海膽石鍋飯

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Hokkaido Bafun Sea Urchin, Crab Butter, Crab Meat, Crab Roe, Mentaiko Rice Seasoning, Seaweed, Sesame
馬糞海膽, 松葉蟹膏, 松葉蟹肉, 松葉蟹肉籽, 明太子飯素, 紫菜, 芝麻

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Peach Soda, Apple Vinegar Soda
白桃梳打, 蘋果醋梳打

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The Bill
單據

After all, it is a very satisfying meal at ANA Sushi. We are completed with some summer special drinks such as apple vinegar soda and peach soda! Cheers!

ANA Sushi 穴壽司
Address: Shop 1027, Level 1, Yoho Mall I, 9 Yuen Lung Street, Yuen Long
Telephone: 2353 5515
Opening Hours: Sun-Thur 11:00-22:30 ; Fri-Sat 11:00-23:00
Website: http://lubuds.com / https://www.facebook.com/anasushiyoho


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Andre Cheung

Tucked away along Wellington Street in Central, S2 Kitchen call themselve an Izakaya known for a 10-layer sea urchin cup. It is a fairly small interior set with a wood flooring decor and a clean open kitchen from where food is prepared and served.

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S2 Kitchen

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Open Kitchen

Among all Japanese offerings is the signature 10 layers sea urchin cup, which features a piece of crispy silver fish chip, plenty of sea urchin, sea grape, minced toro, shrimp and snow crabmeat. It is a generous and beautiful serving.

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10 Layers Sea Urchin Cup
十層海膽杯

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Crispy Silver Fish, Caviar, Hokkaido Sea Urchin, Sea Grape, Chutoro, Salmon Roe, White Leg Shrimp, Snow Crab Meat, Chopped Kelp
燒白飯魚脆片, 黑魚子, 北海道海膽, 沖繩海葡萄, 藍鰭吞拿拖羅蓉, 三文魚子, 白蝦, 松葉蟹肉, 鮮海帶碎

My favourite is a salad serving in a sea blue casserole dish, with sliced avocado, scallop and sea urchin, with a delicious olive oil-based vinaigrette. The assorted sashimi are also very neatly plated with striped jack and Hokkaido scallop, the botan prawn is plump and sweet to the max!

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Avocado & Maki Scallop & Sea Urchin Salad
牛油果帆立貝洋風海膽沙律

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Avocado & Maki Scallop & Sea Urchin Salad
牛油果帆立貝洋風海膽沙律

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Select Assorted Sashimi
精選 3 點什錦刺身

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Japanese Striped Jack
深海池魚

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Japanese Scallop
北海道帆立貝

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Japanese Botan Prawn
北海道牡丹蝦

There are also plenty of grills and sushi rolls, such as a grilled scallop with sake, baked oyster with sea urchin and mayo; my friend and I are likely to enjoy the flamed sushi roll with a proper sear, topped with some more sea urchin and scallop.

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Grilled Scallop with Urchin & Snow Crab Meat
海膽松葉肉燒帆立貝

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Salmon Roe, Sake, Lemon Juice
三文魚子, 清酒, 檸檬汁

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Baked Oyster with Sea Urchin
海膽燒岩蠔

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S2 Special Uchirin Roll in Flame
S2 特色海膽火焰卷

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Crab Roe, Scallop, Sea Urchin, Tamago, Imitation Crab, Sushi Roll
蟹子, 帆立貝, 海膽, 玉子, 蟹柳, 壽司卷

Finally, Tai Chi, comes with stir-fried milk on purple sweet potato puree versus sea urchin on minced toro. The sea urchin somen noodle is a very huge serving, very chewy and definitely enough to share among 4.

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Chinese Stir-fried Milk, Salmon Roe, Purple Sweet Potato, Sea Urchin, Caviar, Toro
太極 (中式炒鮮奶, 三文魚子, 紫薯, 海膽, 黑魚子, 拖羅蓉)

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Sea Urchin, Caviar, Somen Noodle
雲海板上飄

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Sea Urchin Ice Cream
樂師傅海膽雪糕

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Lemonade, Grape Sangaria
波子汽水, 巨峰提子

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The Bill
單據

Believe it or not, we have sea urchin ice cream to finish! After all, it has been very interesting to see how they have creatively utilized sea urchin in every dish, despite it isn't the best sea urchin experience so far.

S2 Kitchen
Address: Shop A, G/F, 51 Wellington Street, Central
Telephone: 2885 8803
Opening Hours: Mon-Fri 11:00-16:30, 18:00-22:30 ; Sat 13:00-23:00
Website: https://www.facebook.com/s2kitchenhk


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Andre Cheung

Being one of the most anticipated restaurant openings in Summer, HAKU has recently set at Harbour City taking a space on the ground floor of Ocean Terminal. Curated by Hideaki Matsuo, the Chef of a 3* Japanese fusion restaurant in Osaka, it is also formed in partnership with Agustin Balbi, the former executive chef of The Ocean.

HAKU serves up contemporary Japanese dishes with European twist, paying so much attention to detail, ingredient and presentation. Start with the porcelain on the table, each plate has been carefully crafted with special pattern dedicated to a literal meaning behind.

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HAKU

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Chef Agustin Balbi

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Bar Seating

Our omakase menu starts with a series of amuse bouche. Pickled beetroot with beetroot powder, rolled up inside a red rose; a mini crispy tartlet filled with incredibly sweet Japanese corn kernel, confit duck leg; toasted nori cone with hamachi and umami dashi cream; and a deep-fried kibinago river fish on a skewer.

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Pickled Tsukemono Apple, Beetroot Powder

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Pickled Tsukemono Apple, Beetroot Powder

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Japanese Sweetcorn, Confit Duck Leg

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Hamachi, Nori Cone, Dashi Cream

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Kibinago Fish, Japanese Panko Crumb

To follow is a stunning piece of plump and juicy Japanese oyster topped with yuzu kosho, green apple granita that made a sharp and tangy hit. Likewise the Kyushu tomato is very refreshing, comes with sardines, bellota ham, sprinkled with shio kombu and sake kasu, which is a sentiment from fermented sake.

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Japanese Oyster, Yuzu Kosho, Apple Granita

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Kyushu Tomato, Kamasu, Bellota Ham

Next is supposed to be a foie gras mousse with squid ink lotus chips, but since I don’t eat foie gras, Chef offers me a chicken wing and king prawns instead, surprisingly tender, accompanied by a deliciously creamy porcini mushroom sauce. In addition, a brioche to dip the sauce.

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Chicken Wings, King Prawns, Porcini

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Brioche

Things continue with some signature dishes here. Generous serving of Hokkaido uni served with roasted eggplant miso cream on a brioche bun; an oxtail croquette deep fried to crisp and golden brown, with dashi mayonnaise, finger lime and freshly shaved bonito flake.

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Hokkaido Uni, Eggplant, Brioche

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Oxtail, Mitsuba, Katsuobushi

 A showcase of fatty chutoro with Polmard beef, top with Kristal caviar along with some rice tuiles is also, needless to say, ridiculously beautiful.

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Chu Toro, Kristal Caviar, Polmard Beef, Rice Tuile

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Chu Toro, Kristal Caviar, Polmard Beef, Rice Tuile

My favourite of the night goes to this Kagoshima Wagyu beef. With a good marbling of fat,  it is plated on a hexagonal plate with earthy eringi and baby kabu radishes. Briefly cooked and served over charcoal with a sauce made from beef jus and black truffle.

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Kagoshima A4, Wagyu

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Kagoshima Wagyu, Eringi, Baby Kabu

Save room for dessert. It is an incredibly juicy Japanese white peach filled with white peach granita, Hokkaido yogurt foam and panna cotta.

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White Peach, Yogurt Foam, Granita

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White Peach, Yogurt Foam, Granita

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Candy Floss

Our meal at HAKU is indeed amazing featuring so many seasonal ingredients that has been well-constructed and combined, Chef would like to finish the meal with petit fours of candy floss for us (i.e. customers) to leave with a smile (:

HAKU
Address: Shop OTG04, G/F, Ocean Terminal, Harbour City, 17 Canton Road, Tsim Sha Tsui
Telephone: 2115 9965
Opening Hours: Mon-Sun 12:00-15:00, 18:00-22:00
Website: https://www.facebook.com/hakuhongkong


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Andre Cheung

This summer, Artisan Room has brought a whole new menu unveiling some exquisite savoury delights and sweet treats together with their signature coffee drinks. Either you’re sitting at the al fresco area or the chilly indoor cafe, it is always feeling cozy and intimate in this hideaway.

Starting with an Instagrammable delight, the orange blossom bavarois ring consists of sponge cake bottom, whipped cream, clear jelly with edible flowers and mixed fresh fruits. The sakura cake is made with creamy strawberry mousse and sweet strawberry jelly, red bean paste and green tea sponge bottom for a finishing touch. There are also banana cake made fresh daily with a slightly dry texture, nonetheless is reheated warm and has a rich banana aroma.

In addition, for some healthy options, Artisan Room offers organic salad box using Hong Kong homegrown organic mixed greens, with camemberts and swiss cheese along with balsamic vinaigrette. Other savouries such as bolognese lasagna served with tuna-stuffed peppers and vegetarian spaghetti with tomato sauce.

Pairing with a cup of Okinawa brown sugar latte or silky and smooth green tea latte, this cafe is indeed enjoyable!

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Artian Room

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Summer Menu

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Sakura

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Strawberry Mousse, Strawberry Jelly, Red Bean Paste, Green Tea Sponge

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Orange Blossom Bavarois Ring

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Jelly Layer with French Edible Flowers & Fresh Fruits, Fresh Cream, Sponge Cake

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Fresh Banana Cake

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Fresh Banana Cake

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Fresh Banana Cake

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Green Tea Latte

Artisan Room
Address: 8-12 South Lane, Sai Wan, Hong Kong
Telephone: 2656 3198
Opening Hours: Mon-Sun 07:30-22:00
Website: http://www.artisanroomhk.com / https://www.facebook.com/artisanroomhk


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Andre Cheung

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Serve 1

Ingredients:
1 pack of shrimp roe noodle
1 egg
1 tablespoon sesame oil
2 tablespoon thick soy sauce
1 teaspoon BOSCOVIVO Black Truffle paste

Directions:

  1. In a bowl, combine sesame oil and soy sauce, set aside.
  2. On a stovetop, heat water to boil, add the noodle and cook for 5-8 minutes. Drain and toss into the prepared bowl with seasoning.
  3. Add a bowl of cold water into the boiling water. Put in egg and cook for 5 minutes over high heat. Off the heat, and place the boiled egg into ice cold water.
  4. Under running water, gently peel the egg and serve over the noodle with black truffle paste.
BOSCOVIVO Black Truffle

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Andre Cheung

Sushi Roll Nomura is like another Japanese takeout, located at East Tsim Sha Tsui, along the New Mandarin Plaza food street. It offers plenty of sushi hand roll varieties and a selection of tamagoyaki at a reasonable price.

We order each of us a sushi hand roll, plus a tamagoyaki and signature sea urchin don to share.
The $1 salmon poke handroll is deliciously fatty and a little spicy to taste, whereas the salmon roe with fatty tuna handroll has richer ingredients, nicely served on a wooden stand.

Highly recommended is the sea urchin don included nori strips, sushi rice, minced fatty tuna, Hokkaido scallop, sea urchin, crabmeat and salmon roe. The size is seemingly smaller, nevertheless the sea urchin that has been dressed with uni soy sauce is especially creamy and sweet!
The made-to-order tamagoyaki is also fluffy and delectable with a generous mentaiko filling, however it is slightly burnt between layers.

All in all, food is price wise and there are more such as sushi burrito and rice bowl.

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Sushi Roll Nomura
手卷野村

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Sushi Roll Nomura
手卷野村

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The Bill
單據

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Salmon Poke Hand Roll, Salmon Roe with Fatty Tuna
夏威夷三文魚手卷, 三文魚子吞拿魚腩手卷

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Sea Urchin Don
激滿海膽杯

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Sea Urchin Don
激滿海膽杯

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Japanese Sea Urchin, Hypothalassia Armata, Scallop, Fatty Tuna, Salmon Roe
原板日本海膽, 松葉蟹, 北海道帆立貝, 吞拿魚腩, 三文魚子

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Pickled Fish Roe Thick Omelet
明太子玉子燒

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Mentaiko
明太子

Sushi Roll Nomura 手卷野村
Address: Shop 57, G/F, New Mandarin Plaza, 14 Science Museum Road, Tsim Sha Tsui
Telephone: 2388 1308
Opening Hours: Mon-Sun 11:30-02:00
Website: https://www.facebook.com/SUSHI-ROLL-Nomura


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Andre Cheung

As I have mentioned in my previous post, L’attitude in Kennedy Town is an ice cream parlour and cafe going all cutesy with soft toys and cloud-shaped lights everywhere, set at the Imperial Kennedy apartment estate.

The menu features a range of International fare and some fusion creations, for instance, foie gras cotton candy, soft-shell crabs burger and beetroot onsen egg spaghetti.

First to start with is an avocado mango tartare topped with a slab of creamy sea urchin, black truffle paste, crabmeat and salmon roe on the side. The combination of flavor is needlessly incredible, refreshing and I particularly enjoy the sweet and sticky balsamic glaze drizzled around the plate.

My favourite is the fresh oyster served with sea urchin and caviar. Very delicate and briny, with a creamy texture, and a remarkable ponzu jelly for a final touch.
Besides, we also ordered a price-wise snack platter that has french fries, chicken wings and soft shell crab. French fries are typically thick-cut and seasoned with salt pepper, the chicken wings have a nice barbecue sauce to go with, whereas the soft shell crab are fried perfectly crispy.

And of course, we finish with an adorable candy floss ice cream. This time it is a Puyooma cartoon, which I”m not familiar with. The milk ice cream is pretty standard, creamy, with some extra mango sauce.

Considered that food are reasonably priced, this place is super-cute, comfortable, cosy and family-friendly, perfect for family with kids.

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L’attitude (Imperial Kennedy)

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Window Seating

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Fresh Seafood Avocado Tartare
Sea urchin, truffles, crabmeat, avocado, mango, & kale
海膽蟹肉牛油梨芒果他他
海膽, 黑松露, 蟹肉, 牛油果, 芒果及羽衣甘藍

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Oyster with Uni Caviar (2 pcs)
新鮮生蠔配海膽魚子醬

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Fresh Oyster, Sea Urchin, Caviar, Ponzu Jelly
生蠔, 海膽, 魚子醬, 柚子醋啫喱

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Snack Platter
French fries, chicken wings, soft-shelled crab
薯條, 雞翼, 軟殼蟹

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Puyooma Milk Soft Serve
特濃牛奶軟雪糕

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Mango Syrup
芒果漿

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Blue Sky Lemonade
藍柑檸檬特飲

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The Bill
單據

L’attitude (Imperial Kennedy)
Address: Shop 2, Imperial Kennedy, 68 Belcher’s Street, Kennedy Town, Western District
Telephone: 2887 6319
Opening Hours: Sun-Wed 11:30-21:30 ; Thu-Sat 11:30-22:30
Website: https://www.facebook.com/lattitudehk / https://www.facebook.com/lattitudeik


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Andre Cheung

I have always loved Tsujiri, a Japanese teahouse that has been through 7 generations, over 150 year of history in Uji Kyoto. Following the successful opening of their first outlet in IFC, they have recently opened another branch in APM Kwun Tong introducing a whole new dine-in option.

The menu has a lot more options including savouries such as ochazuke rice, udon, sandwich and rice ball, also some cheesecakefrench toast and warabi mochi.

My favourite is the unagi ochazuke rice. It included chopped grilled eel, seaweed, spring onion and steamed Japanese rice, served aside a pot of steaming hot Uji Sencha which is fragrant and comforting. The portion is light and perfect enough for me to finish one.

Aside from the regular matcha soft serve, they are offering a highly recommended 2.0 matcha that is much richer in flavor, creamy and not-too-sweet. We also got another recommended item, an ice cold Premium Yame Gyokuro, which is light and refreshing with a strong aftertaste.

Surely I would say the food served here are delicious and amazing, and I am hoping to revisit again to try out their parfait dessert!

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TSUJIRI Hong Kong
辻利茶舖

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Tsujiri Cafe
辻利茶舖

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Unagi Ochazuke Rice
鰻魚茶漬湯飯

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Grilled Eel, Nori, Spring Onion, Japanese Rice, Uji Sencha
鰻魚, 紫菜, 蔥花, 日本米, 宇治煎茶

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2.0 Matcha Soft Serve
濃度2.0抹茶軟雪糕

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Premium Yame Gyokuro
八女玉露

TSUJIRI Hong Kong 辻利茶舖
Address: Shop 8, 2/F, Millennium City 5, apm, 418 Kwun Tong Road, Kwun Tong
Opening Hours: Mon-Sun 11:00-21:30
Website: http://www.tsujiri.hk / https://www.facebook.com/tsujirihk


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Andre Cheung

After a valuable and healthy meal at Green Common, we come to The Cakery where is famous for guilt-free cupcakes.

A made-in-Hong-Kong local bakery selling cupcakes, they cater customer who are more health-conscious today. Their range of cupcakes are not only natural, nutrient-rich, also fit many paleo diet as well as gluten-free, egg-free, or vegan request.
There are a good limited number of seats at Landmark shop, with mini cupcakes, grab-and-go, cold-pressed juices and healthy drinks offered.

My favourite is surely the Men In Black. It is a black sesame based cupcake, gluten-free, dairy-free, filled with a rich sesame paste imitating the traditional Chinese sesame soup.
The Day Dreamer naked cake is also a signature here. So beautifully presented, it is gluten-, dairy- and egg-free, made with a rich chocolate and chia seeds based giving a crunchy texture and topped with non-buttercream vanilla frosting.

Finally, their homemade gojiberry tea and ginger black sugar tea are so naturally sweet, they are so so good!!!

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The Cakery

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Mini Cupcakes

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Cupcake Counter

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Regular Cupcakes

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Bite-Size Cupcakes

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Strawberry Wild, Double Date, Men In Black

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Strawberry Wild
Fresh strawberry cupcake frosted with strawberry buttercream

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Lady In Red, Thrilla Vanilla, Foxy Brown

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Day Dreamer
Naked cake

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Day Dreamer
Dairy free, egg free, vegan

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Day Dreamer
Chocolate cake with dairy free vanilla frosting

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Gojiberry Tea, Ginger & Brown Sugar Tea

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Guilt-Free Pleasure

The Cakery
Address: Shop 301, Landmark, Central, Hong Kong
Telephone: 6683 3833
Opening Hours: Mon-Fri 10:00-19:30 ; Sat-Sun 11:00-19:30
Website: https://www.thecakery.com / https://www.facebook.com/thecakeryhk


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Andre Cheung

Green Common is a healthy concept shop offering an extensive selection of international snacks and food, including multigrain cracker and Jealous Sweet gummies, mainly gluten-free, vegan and raw products.
In two years time, they started up cafes in Landmark and Harbour City, where people can enjoy casual dining featuring some signature dishes using the pioneering Food 2.0 ingredients.

The Beyond Burger, is totally a plant-based burger. It is basically composed of dairy-free bun, fresh tomato, chopped lettuce, vegan honey mustard, apple puree, and most importantly, the zero cholesterol, hormones-and-antibiotics-free Beyond Meat patty that looks, cooks and sizzles like real ground beef. Indeed, the whole idea works really well, tasty, delicious, and “meaty”!

Also, Green Common has recently come up with two new cold-pressed juices. My favourite is Novak Ace, which is a watermelon-based juice mixed with pineapple and cranberry, and can be kept longer meaning 90 days.

Before you leave the shop, remember to grab a pack of East Bali Chocolate Cashew, highly recommended!

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Green Common

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Self-Service Food

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The Shop

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Beyond Burger Delight
未來漢堡 Delight

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Burger with Beyond Burger Patty, Cabbage, Tomato, Apple Puree & Vegan Smoky Honey Mustard Sauce
純素漢堡, 椰菜絲, 蕃茄, 蘋果蓉, 純素煙燻蜜糖芥末醬

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Novak Ace
Watermelon, cranberry, pineapple
西瓜, 蔓越莓, 菠蘿, 冷壓果汁

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barkTHINS, East Bali Cashews – Chocolate Cashews
黑朱古力脆餅片, East Bali 朱古力腰果

Green Common
Address: Shop B2, Basement 1, Alexandra House, 16-20 Chater Road, Central
Telephone: 3582 4463
Opening Hours: Mon-Fri 08:00-20:30 ; Sat 08:00-18:00 ; Sun 11:00-18:00
Website: http://www.greencommon.com / https://www.facebook.com/greencommon


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Andre Cheung

G One Sushi was first opened in Tai Po. It has been a very popular Japanese restaurant ever since, and lately they have opened the second branch in Tsim Sha Tsui.

It is an upper-floor restaurant, set with tables and a sushi bar in a relatively small space. The menu includes lunch sets coming with sushi, sashimi and rice bowl, whilst others are omakase and plenty of Japanese dishes such as salad, grills, tempura and fried rice.

We opt to set at the sushi bar, starting with a Chef’s choice salad. The sea grapes are sourced from Okinawa and the Amela tomato is definitely juicy and extra-sweet. Dressed with tangy vinaigrette on mixed greens, it is pretty refreshing.

Followed by an impressive platter of sashimi, there are sliced whelk, seared seabass and lobster. It is my first time trying lobster sashimi which is fresh and mild; the whelk is excellently crunchy whereas the seabass is well-torched with a fatty skin.

You cannot leave without trying the signature uni rice don. The small one is topped with 4 layers of Korean sea urchin whereas the large one is topped with 7 layers. The sea urchin is incredibly rich and creamy, made with nicely flavored brownish sushi rice, minced toro, it is phenomenal!

We also like the grilled crab shell stuffed with crab roe and a raw egg yolk, served aside some mini toast; the fresh clams are also meaty and plumpy, with super sweet daikon cooked in a flavorful spicy broth!

Considering its affordable prices and delicious food, this place is no doubt recommended!

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G One Sushi
鮨一日本料理

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Edible Gold
食用純金箔

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Japanese Tableware
餐具

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Sea Grapes & Tomato Salad
海葡萄蕃茄沙律

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Sea Grapes, Amela
海葡萄, 長野縣高糖度蕃茄

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Chef’s Selection Sashimi Platter
廚師發辦刺身

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Live Whelk
粒貝

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Red Seabass
赤鯥

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Fresh Lobster
龍蝦

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Sea Urchin Bowl (Small)
鮨一千層海膽丼 (細)

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Sea Urchin Bowl (Large)
鮨一千層海膽丼 (大)

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Sea Urchin Bowl
鮨一千層海膽丼

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Seven Layers of Sea Urchin, Minced Toro, Edible Gold, Sushi Rice
七層韓國馬糞海膽, 拖羅蓉, 金箔, 赤醋飯

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Grilled Crab Shell
甲羅燒

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Crab Roe, Egg Yolk, Toast
蟹膏, 蛋黃, 即烤麵包

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Fresh Clams in Spicy Wine Sauce
辣酒煮蜆

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The Bill
單據

G One Sushi 鮨一日本料理
Address: 18/F, The Lamma Tower, 12 Hau Fook Street, Tsim Sha Tsui
Telephone: 3705 9227
Opening Hours: Mon-Sun 12:00-14:30,18:00-23:00
Website: https://www.facebook.com/%E9%AE%A8%E4%B8%80%E6%97%A5%E6%9C%AC%E6%96%99%E7%90%86%E5%B0%96%E6%B2%99%E5%92%80 / https://www.facebook.com/%E9%AE%A8%E4%B8%80%E6%97%A5%E6%9C%AC%E6%96%99%E7%90%86


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Andre Cheung

Aqua Spirit, also known as the Aqua Bar, it is located on the 29th and 30th floor of One Peking Road in Tsim Sha Tsui. It is one of the best bars in Hong Kong not only is it having a breathtaking harbour view galore through the floor-to-ceiling windows, it has a superbly modern stylish decor.

The cocktail menu includes some classic redefined, their Aqua collection, mocktails and the latest MADE x MATCHA collection.
Some signature cocktails include a Matcha Colada, resembling typical pina colada made with gin, fresh pineapple and coconut cream; Rooster Me Luck, made with rosa, gin, green tea, lemon, yuzu and peach puree with a stunning rooster print on top.

There are also Matcha Zen with a great flavor of passion fruit and Collection’s Item served on top a piece of mini cheesecake. Also, the bartender especially made me a First Edition mocktail which is amazingly tangy and sweet, made with a mix of cranberry and apple juice shaken with muddled berries and lime.

Final verdict, all the cocktails come in beautiful presentations and I really enjoy the spectacular Hong Kong skyline.

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Aqua

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Aqua Hong Kong

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Aqua Restaurant

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Matcha Colada
Tanqueray No. TEN gin with dark crème de cacao, fresh pineapple & Coco Lopez coconut cream
Shaken & served straight up in a matcha powdered coupette

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Matcha Colada
Tanqueray No. TEN gin with dark crème de cacao, fresh pineapple & Coco Lopez coconut cream
Shaken & served straight up in a matcha powdered coupette

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Rooster Me Luck
Cocchi rosa, Tanqueray gin, matcha green tea, lemon & yuzu blended with Chinese white peach purée
Shaken & served straight up, topped with a lucky, edible rooster

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Matcha Zen
Spiritual mix of Plantation 3 Stars rum, pear sake, matcha, chilled passion fruit purée and squeezed lime
Shaken & served on the rocks, garnished with Japanese shiso leaves

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Matcha Zen
Spiritual mix of Plantation 3 Stars rum, pear sake, matcha, chilled passion fruit purée and squeezed lime
Shaken & served on the rocks, garnished with Japanese shiso leaves

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Collector’s Item
A refreshing mix of Visciolata del Cardinale sweet cherry wine
Shaken with absinthe, squeezed lemon and fresh egg white, served chilled on the rocks

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First Edition
A creative mix of fresh cranberry & apple juice, shaken with muddled berries & lime
Finished with Fever Tree ginger ale

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Rooster Me Luck
Cocchi rosa, Tanqueray gin, matcha green tea, lemon & yuzu blended with Chinese white peach purée
Shaken & served straight up, topped with a lucky, edible rooster

Aqua Spirit
Address: 30/F, 1 Peking Road, Tsim Sha Tsui
Telephone: 3427 2288
Opening Hours: Mon-Sun 17:00-02:00
Website: http://aqua.com.hk / https://www.facebook.com/Aquahk


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Andre Cheung

Hutong in Hong Kong is neither a typical Beijing alleyway nor the hawker hall in Kuala Lumpur, it is a sought-after Chinese restaurant which belongs to the Aqua Groups. The huge space has been set with wooden doorways, birdcages and red lanterns, along with an astonishing view of Hong Kong’s skyline from floor to ceiling windows; a wishing tree standing in the middle also adds a little more traditional Chinese elements to our brunch today. It is breathtaking!

That said, we start our Northern Chinese inspired brunch with free-flow champagne and tea-infused mocktail, including over 18 sharing dishes served to the table, mainly appetisers, dim sum, mains and desserts.

There are many spicy food to start with such as shredded chicken with glass noodles in a Sichuan chili sauce, wasabi marinated squid, and a Boston lobster wonton with housemade chili oil. Others like the coddled egg has been nicely smoked and topped with foie gras, siu mai with a green wrapper has a wonderful mushroom flavor, the chicken & ginger dumplings have been seared with a golden brown bottom.

My favourites are the fluffy steamed mushroom baos, sweet and sour Kung Po cod fish with cashew nuts and the crispy soft-shell crab that has been served stunningly in a large ancient bamboo basket. The chicken breast is also deliciously diced and sauteed in a sweet shallot and black bean sauce, whereas the crispy 24 hour-marinated lamb racks are served on a wooden board with thinly sliced scallions, minced garlic and with some steamed pancakes.

For desserts, we have crispy glutinous rice balls filled with purple sweet potato puree and milk chocolate, steamed salted egg custard bun, and the best is always the homemade oolong tea ice cream.

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Hutong
胡同

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Dining Area
餐廳

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Sauces & Dips
醬料

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Fēng Wèi Brunch
丰味

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Chicken with Glass Noodles marinated in Sichuan Chilli Sauce
椒香口水雞

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Seared Foie Gras with Osmanthus-Smoked Coddled Egg
鵝肝燻流心蛋

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Seared Foie Gras with Osmanthus-Smoked Coddled Egg
鵝肝燻流心蛋

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Sliced Squid with Freshly Grated Wasabi
山葵花枝

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Poached Boston Lobster Wonton
龍蝦抄手

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Steamed Matsutake Mushroom Bao
松茸野菌包

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Steamed Matsutake Mushroom Bao
松茸野菌包

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Steamed Siu Mai topped with Scallop & Crab Roe
帶子燒賣

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Steamed Siu Mai topped with Scallop & Crab Roe
帶子燒賣

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Chicken & Grated Ginger Pan-fried Dumplings
沙薑雞鍋貼

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Shrimp, Kimchi & Mozzarella Spring Roll
芝士泡菜蝦卷

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Kung Po French Cod Fillet with Cashew Nuts
東宮鱈魚

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Red Lantern Crispy Soft-shell Crab with Sichuan Dried Chilli
大紅燈籠

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Chicken Breast braised with Shallots & Black Bean
干蔥鍋雞

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12 Hour Braised Beef Rib with Aromatic Herbs in a Lotus Leaf
草綑牛骨

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Crispy De-boned Lamb Ribs
京城羊肉

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Minced Garlic
蒜蓉

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Lamb Ribs Marinated for 24 hours, Braised & Deep-Fried
京城羊肉

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Crispy Lamb Ribs, Minced Garlic, Onion
京城羊肉, 蒜蓉, 京蔥

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 Filleted Beef in Sichuan Chilli Pepper Broth
成都水煮牛肉

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Crispy Glutinous Rice Dumpling with Chocolate, Matcha Tea Glutinous Rice Balls filled with Yam
朱古力柑桔, 綠茶紫薯

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Yam & Chocolate Filling
紫薯, 朱古力

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Steamed Baos brushed with Gold & filled Egg Yolk Custard
黃金流心包

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Steamed Baos brushed with Gold & filled Egg Yolk Custard
黃金流心包

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Homemade Ice Cream
自家製雪糕

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Free Flow Veuve Clicquot Champagne

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Purple Azalea Mocktail

Hutong 胡同
Address: 28/F, 1 Peking Road, Tsim Sha Tsui
Telephone: 3428 8342
Opening Hours: Mon-Sun 12:00-15:00, 18:00-00:00
Website: http://hutong.com.hk / https://www.facebook.com/HutongHK


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Andre Cheung

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Adapted from Real Food Real Deals
Reposted from Andre’s the Home Baker

Ingredients:
1 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
1 medium sweet potato, mashed
2 eggs
1/4 cup vegetable oil
1/2 tsp coconut extract
Salted butter and honey, to serve

Directions:

  1. In a medium bowl, combine flour, baking powder and salt.
  2. In a large mixing bowl, mix together mashed sweet potato, eggs, vegetable oil and coconut extract. Add the dry ingredients and stir well. A few lumps is actually fine so do not overmix the batter.
  3. Place a griddle or non-stick frying pan over medium heat. Drop batter on it to make a 4 inch pancake. Once bubbles form, flip the pancake and cook for another 2-3 minutes.
  4. Stack up 5-6 pancakes, serve with a slab of salted butter and honey or maple syrup.

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Andre Cheung

Following the success of its first branch in Tsuen Wan, Meat Pie Gor is set to open in Tai Wai the cooked food stall. There is no denying the fact that Meat Pie Gor is a much sought-after restaurant specializes in making pork meat patty. And because meat patty is much loved by the Cantoneses, this dish is apparently simple but essentially can mix everything in together.

Aside from those classic ingredients including salted egg, dried squid and salted fish, there are loads of varieties on the menu such as Horlicks, coffee & condensed milk, fruity jam meat patties etc.

We order two unfamiliar but sounds legit meat patties, the lobster and the fish maw.
The lobster meat pie is presented aesthetically in the form of a whole tail of lobster with the meat patty stuffed with visible lobster meat, but I wish for more flavors and personally I ain’t use to the spice flavor from the oil rice.
Nonetheless, I really like the fish maw meat pie not only is it much more tastier and well seasoned, it is stuffed with a good amount of pork fat giving a moist texture whilst the fish maw is so perfectly soft, gooey, and definitely weigh 3 taels.

In addition, we have bite-size dumplings that have been deep fried to crisp whereas the durian mochi is also fried to golden brown colour, but still soft and filled with sweet durian cream inside, very delicious!

Final verdict, despite the branch in Tai Wai is a bit far from the city center, the environment is nicely spacious and comfortable.

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Meat Pie Gor
肉餅哥小炒料理

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New Meat Pie Menu
新口味

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Whole Lobster Meat Pie
原隻龍蝦肉餅

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Oil Flavored Rice
油飯

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Lobster Meat Pie
龍蝦肉餅

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Fish Maw Meat Pie
足三両花膠肉餅

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Vegetable Rice
菜飯

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Fish Maw
足三両花膠

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Bite Size Deep Fried Dumplings
迷你一口炸餃子

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Deep Fried Durian Mochi
榴槤炸彈

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Watermelon Juice, Mango Juice
西瓜汁, 芒果汁

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Meat Pie Gor
肉餅哥

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The Bill
單據

Meat Pie Gor 肉餅哥小炒料理
Address: Shop 5-8, Cooked Food Stall, Mei Lam Estate, 30 Mei Tin Road, Tai Wai
Telephone: 2886 8478
Opening Hours: Mon-Sun 07:30-17:30, 18:00-22:00
Website: https://www.facebook.com/meatpiegor


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Andre Cheung

Recently, there is a Yellow school bus opened somewhere between Yau Ma Tei and Mong Kok.
Arriving at around 6pm, there is a short queue and people are standing on the street side with their food while some are sitting on the VIP seats.

Not only is it selling the usual Hong Kong eggettes and waffles, there are different flavors of them as well as souffle pancakes and soft serve ice creams, which everyone would love nowadays.

I choose an original souffle pancake to go with their new sesame ice cream. The souffle pancake is so far one of the best I have had. So delicately eggy, fluffy and soft; it is made to perfection!
Also, the sesame soft serve on the side is spot on, it has silky texture and pronounced flavor of black sesame.

We are lucky to have met the super friendly owner, who has a chat with us and introduces us with more upcoming new creations. He used to work at 低調高手雞蛋仔, gaining much experiences to start up this “food truck” where doesn’t disappoint me at all! Thanks so much for the mini 3.7 milk ice cream 🙂

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am.pm

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Food Truck
偽 美食車

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Souffle Pancake + Sesame Soft Serve Ice Cream
日式梳乎厘鬆餅 + 芝麻味軟雪糕

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Original Souffle Pancake
原味厚鬆餅

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3.7 Milk Soft Serve Ice-Cream
3.7牛奶軟雪糕

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VIP Seat
專屬椅凳

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am.pm Hong Kong
黃校巴

am.pm
Address: Shop B, G/F, Grand Place, 560 Nathan Road, Yau Ma Tei
Telephone: 2725 4318
Opening Hours: Mon-Sun 12:00-22:00
Website: https://www.facebook.com/am.pm.hk


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Andre Cheung

CheckCheckCin is a new herbal and health beverage shop first started up in Sheung Wan. Opened lately the second branch in Causeway Bay, it continues to bring healthful drinks to the public.
The menu contains a list of body balancing and relieving recipes based on traditional and classic Chinese medicinal formulas, such as clean and detox, expel coldness and keeping the body warm etc.

It is our first time to see rice water being sold in a beverage shop. While it is also one of the popular items here, my friend and I got each of us a cooling strawberry and yuzu ginger made with rice water.

The cooling strawberry tastes like a healthy version yogurt-based smoothie, with fresh strawberries and mild rice water, without any artificial flavors.
The boosting yuzu ginger has yuzu puree, freshly brewed ginger tea and honey. It is surely great to keep my body warm.

All in all, I really enjoy such delicious and healthy alternative to other bubble teas or Taiwanese teas.

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CheckCheckCin
中醫 • 米水茶飲

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Healing Tea
茶療

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Rice Water Series, Herbal Drinks
米水系列, 茶飲

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The Bill
單據

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Cooling Strawberry
士多啤梨乳酪米水

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Boosting Yuzu Ginger
柚薑米水

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Cooling Strawberry
Strawberry, yogurt, rice water
士多啤梨乳酪米水
士多啤梨, 乳酪, 米水

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Boosting Yuzu Ginger
Yuzu, ginger, honey, rice water
柚薑米水
柚子, 生薑, 蜂蜜, 米水

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CheckCheckCin
中醫 • 米水茶飲

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CheckCheckCin
中醫 • 米水茶飲

CheckCheckCin 中醫 • 米水茶飲
Address: Shop No. G14, Windsor House, 311 Gloucester Road, Causeway Bay
Telephone: 2833 6773
Opening Hours: Mon-Sat 11:00-20:00
Website: http://www.checkcheckcin.com / https://www.facebook.com/checkcheckcinshop


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Andre Cheung

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Reposted from Andre’s the Home Baker

Ingredients:
100g good quality semi-sweet chocolate
4-5 marshmallows, halved
Graham cracker or your favourite biscuits

Directions:

  1. Preheat oven to 180C.
  2. Add chocolate in the skillet and place in oven to melt.
  3. Remove carefully from oven and arrange marshmallows on top.
  4. Bake for 5 to 7 minutes, until marshmallows are toasted and turned golden brown.
  5. Serve warm and dip with biscuits.

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Andre Cheung

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Reposted from Andre’s The Home Baker

Ingredients:
For tamagoyaki, egg omelette:
2 eggs
1 tbsp water
2 tbsp sugar
2 tbsp salt
1 tsp cornstarch + 1 tbsp water

For spam:
1 small can spam, sliced
1 tbsp soy sauce
1 tbsp sugar

For Musubi sushi:
1 cup Japanese rice, cooked
Nori, cut into strips
Japanese mayonnaise

Directions:

  1. To prepare tamagoyaki, combine eggs, water, Natvia and salt in a bowl. Whisk lightly with chopsticks. Add cornstarch mixture and mix well. Set aside.
  2. Place a tamagoyaki frying pan over medium heat. With a kitchen paper dipped in oil, grease the pan and add a thin layer of egg mixture. Tilt the pan to cover the bottom.
  3. Poke any air bubbles formed. After the bottom is set, roll into a log from one side to another.
  4. Move omelette on one side, apply oil and pour egg mixture to cover the bottom. Lift the omelette to let it spread underneath.
  5. When the bottom is set, roll again from one side to another. Repeat with remaining egg mixture.
  6. Place the tamagoyaki on bamboo mat lined with plastic film. Shape the egg and let cool for 5 minutes. Slice into equal pieces.
  7. Meanwhile, to prepare spam, mix together soy sauce and Natvia.
  8. Place spam on frying pan. Heat over medium heat until edges turn golden brown. Flip to cook the other side.
  9. When both side turns brown, add the soy sugar mixture and coat the spam evenly from top to bottom. The sauce will turn sticky.
  10. Once ready, remove from saucepan and let cool slightly.
  11. To assemble musubi, shape one heaping spoon of steamed rice into rectangular shape. Add a dollop of mayonnaise and place a slice of spam.
  12. Add another dollop of mayonnaise over the spam and place a slice of tamagoyaki.
  13. Wrap the thin strip of nori over to form sushi. Serve immediately.

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Andre Cheung

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Reposted from Andre’s The Home Baker

Ingredients:
2 tbsp black sesame powder
1 tbsp black sugar*
2 tsp natural peanut butter, such as this
1 tsp vegetable oil, to smoothen
50g glutinous rice flour
1/4 tsp wheat starch
5 tbsp water

To serve:
Water
Cane sugar

Directions:

  1. To make black sesame filling: In a bowl, combine black sesame powder, black sugar, peanut butter and vegetable, mix well until smooth.
  2. Divide equal parts and roll into balls. Cover with cling film and set aside.
  3. To make the glutinous rice dough: In a large bowl, mix glutinous rice flour, wheat starch and water. Keep kneading until the dough comes together into a small ball. Shape into a log.
  4. Take 1 heaping portion of the dough, flatten and wrap around 1 teaspoon sesame filling. Seal the edge and shape the balls gently.
  5. Bring a pot of water to boil and add cane sugar. When it melts and water comes to boil again, add the rice dumplings and cook for 5-6 minutes, or until they float to the surface.
  6. Serve hot.

*Adjust the sugar accordingly to see how sweet you want the filling to be. I used 2:1 ratio.


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Andre Cheung

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Adapted from beanpanda
Reposted from Andre’s The Home Baker

Ingredients:
For sesame roll:
100g sesame powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
90g rock sugar
570ml water

Directions:

  1. Melt rock sugar with 200ml water. Add remaining water to sesame powder, water chestnut powder, cornstarch, wheat starch and oil.
  2. Gradually add hot sugar liquid to sesame mixture and combine well. Sieve to remove residue.
  3. Prepare an 8 x 8” square pan. Pour a thin layer of sesame mixture and steam over high heat for 3 minutes.
  4. Remove from steamer and let sit to cool. Roll into a log and cut to serve.

Ingredients:
For peanut roll:
100g peanut powder
100g water chestnut powder
20g cornstarch
20g wheat starch
1 tbsp vegetable oil
50g rock sugar
30g brown sugar
570ml water

Directions:

  1. Repeat the above steps, melt rock sugar and brown sugar with 200ml water, replace sesame powder with peanut powder.
  2. Steam for 4 minutes instead of 3 minutes.

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Andre Cheung

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Reposted from Andre’s The Home Baker

Ingredients:
For hot chocolate
1 1/2 cup 3.6 Hokkaido Milk
3 oz dark chocolate
1 1/2 tsp sugar
3 tsp hot chocolate mix
3 cups ice

For garnish
1 cup whipping cream
1/4 cup sugar
1 tsp vanilla
chocolate shavings

Directions:

  1. Break dark chocolate into small pieces and microwave in a small bowl in 30 minutes intervals until smooth and melt. Add Natvia, hot chocolate mix and stir well.
  2. In a blender, add milk, chocolate mixture and ice. Blend on high speed until a consistency of smoothie. Pour and divide evenly among serving cups.
  3. Whip cold cream, Natvia and vanilla until soft peaks form.
  4. Top frozen hot chocolate with whipped cream and decorate with chocolate shavings.

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Andre Cheung

Formerly the famous Sun Tung Lok restaurant, it is now replaced by a high end Chinese eatery, The Chin’s. It looks especially elegant, stylish, with my favourite Tiffany blue theme colour, plus a welcoming entrance to a main dining area. Very spacious and comfortable.

The menu is pretty much like those served at typical Chinese restaurant, probably more expensive and most are priced per person.
For example, our first dish comes a crystal king prawn, wok-fried, The prawn is impressively cooked pure white in colour, very mild and delicate, accompanied with oyster sauce and shrimp paste on the side.

Some favourites are the braised oxtail in a brown tomato gravy added with dried longans and jujubes, superbly fork-tender, and flavorful; a whole tail of Garoupa simmered in a peppery fish soup broth with Chinese celery and coriander, so fresh, flaky and comes highly recommended!
We also have a mildly sweet and spicy eggplant dish giving a great complex flavor.

Finally, we finish with two desserts, a red bean mochi roll and split pea coconut pudding that is just gently sweet.

All in all, the service is surely warm and staff are helpful and knowledgeable. It would be great venue for a substantial dinner.

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The Chin’s
中華𣿬館

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The Dining Room
飯廳

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The Menu
餐牌

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Hot Tea
茶水

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Wok-fried Crystal King Prawn
玻璃蝦球

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Wok-fried Crystal King Prawn
玻璃蝦球

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Stewed Ox Tail with Red Date & Carrot in Tomato Sauce
西施牛尾

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Stewed Ox Tail with Red Date & Carrot in Tomato Sauce
西施牛尾

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Simmered Whole Garoupa in Chiu Chow Style
潮式煎煮老虎斑

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Simmered Whole Garoupa in Chiu Chow Style
潮式煎煮老虎斑

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Braised Eggplant with Plum Sauce
醬燒素茄子

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Braised Eggplant with Plum Sauce
醬燒素茄子

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Red Bean Mochi Roll
紅豆糯米卷

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Split Pea Coconut Pudding
椰汁馬豆糕

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The Bill
單據

The Chin’s 中華𣿬館
Address: G/F, 13 Stanley Street, Central
Telephone: 2595 0808
Opening Hours: Mon-Sun 12:00-15:00, 18:00-23:00
Website: http://www.thechinshk.com / https://www.facebook.com/thechinshongkong


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Andre Cheung

It is interesting to know that this little gem is listed as one of the Michelin recommendations.
While we are initially going to K11 to try a new Korean brand ice cream, which have unfortunately been sold out, we end up at this nearby gelateria selling homemade gelato with a twist.

A simple menu, serving different flavors of gelato in their homemade choux pastry; sweet potato latte, banana chocolate latte and coffee.

We got each of us a red velvet and praline noir to share. The red velvet consists of a red velvet puff sandwiched with vanilla almond gelato, some cereal and red velvet cake. The strawberry rose sauce in the middle is particularly my favourite, sweet and fragrant.

Another praline noir has a very delicious hazelnut praline gelato matching with a plain but delicate puff. It is supposed to serve atop some maltesers but they said they are already out of stock, so it is replaced by a few pieces of milo cereal pop.

The space is small so you may consider takeaway during peak hours.

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Owl’s Choux.Gelato.Coffee
貓頭鷹雪糕泡芙

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Chouquettes with Caramel Sauce
法式小泡芙陪焦糖漿

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Red Velvet, Praline Noir
紅絲絨, 果仁糖

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Red Velvet Puff, Plain Brown Puff
天鵝絨泡芙, 原味泡芙

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Red Velvet Cakes, Strawberry & Rose Sauce, Vanilla & Almond Gelato;
Milo Pop Cereal, Praline Sauce, Hazelnut & Crunchy Praline Gelato
天鵝絨蛋糕, 士多啤梨玫瑰醬, 雲尼拿杏仁雪糕;
朱古力脆脆, 果仁糖漿, 榛子果仁糖雪糕

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The Bill
單據

Owl’s Choux.Gelato.Coffee
Address: G/F, 32 Mody Road, Tsim Sha Tsui
Telephone: 2889 8227
Opening Hours: Mon-Sun 12:00-23:00
Website: https://www.facebook.com/owlschoux


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Andre Cheung

First opened in early 2013, Arabic coffee was just a typical coffee shop at Discovery Bay. Not until they expanded a sister branch to Kyoto, which is apparently one of the most famous brands of all, they have recently set up a new branch in the city center at Tsim Sha Tsui Star Ferry Pier.

Their space is extremely small with a few standing tables outside the coffee shop, with white and wooden setting also selling tumblers, % bags and coffee beans.

We ordered two caffe lattes, one hot and one iced, both blend. Honestly I’m not a coffee expert but the taste is surely aromatic and smooth.

I asked if they only provide whole milk and the answer is yes, no other option.

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% Arabica

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Coffee Machine

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Coffee Syrup

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Caffe Latte (Short)

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Caffe Latte (Hot)

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Caffe Latte (Hot)

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Caffe Latte (Cold)

% Arabica
Address: Shop KP-41, 1/F, Tsim Sha Tsui Star Ferry Pier, Tsim Sha Tsui
Telephone: 2885 1312
Opening Hours: Mon-Sun 09:00-19:00
Website: https://arabica.coffee / https://www.facebook.com/arabicahk


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